Garlic Parmesan Chicken and Potatoes
This delightful dish combines tender chicken and crispy baby potatoes, all jazzed up with aromatic garlic and savory Parmesan cheese. Perfect for a busy weeknight or a cozy weekend dinner.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 680 g boneless, skinless chicken breasts (about 3–4 pieces)
- 680 g baby potatoes (halved, or quartered if large)
- 45 ml olive oil (divided) 30 ml for potatoes, 15 ml for chicken
- 4 cloves garlic (minced) divided into two usages
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt (more to taste)
- ½ tsp black pepper
- 50 g grated Parmesan cheese divided into two usages
- 2 tbsp fresh parsley (chopped, for garnish)
- 28 g unsalted butter (melted)
Instructions
Preparation
- Preheat your oven to 200°C (400°F). Lightly grease a large baking dish or sheet pan.
- In a bowl, toss the baby potatoes with 30 ml of olive oil, half of the minced garlic, Italian seasoning, paprika, salt, and black pepper. Spread the potatoes out evenly on one side of the pan.
- Drizzle the chicken breasts with the remaining 15 ml olive oil. Rub them with the rest of the minced garlic, a pinch of salt, pepper, and half of the grated Parmesan. Place the chicken on the other side of the pan.
Cooking
- Roast everything in the oven for 30–35 minutes, flipping the potatoes halfway through the cooking time. Ensure the chicken is fully cooked with an internal temperature of 74°C (165°F) and the potatoes are golden and tender.
- When cooking is done, brush the chicken and potatoes with melted butter and sprinkle the remaining Parmesan on top.
Serving
- Garnish with fresh parsley and enjoy your Garlic Parmesan Chicken and Potatoes hot!
Notes
For extra flavor, consider marinating the chicken in olive oil, garlic, and seasonings for a few hours before cooking. Feel free to add colorful veggies like bell peppers or carrots. For crispier potatoes, space them out on the pan.